Step 1

In a medium bowl, combine the almonds, tomato, chopped herbs, lemon zest, juice and olive oil. Season and toss to combine.

Step 2

Bring a barbecue grill plate or non-stick frying pan to a high heat.

Step 3

Brush a little olive oil onto the cutlets and season well with salt flakes and freshly ground pepper. Grill the cutlets for 3 minutes on each side, or until cooked to your liking.

Step 4

Smear the hummus onto a serving plate, drizzle with a little olive oil. Top with cutlets and serve with tabbouleh.